Veggie Chili

Recipe Type: 
Number of Servings: 
4
Energy: 
171 kcal
Protein: 
8 g
Calcium: 
95 mg
Vitamin D: 
0.00 IU
% Ca recommended daily intake: 
9.50%
  • 2 large onions
  • 1 green bell pepper
  • 3 garlic cloves
  • 2 fresh, diced jalapeno chilies
  • 2 Tbsp (30 mL) vegetable oil
  • 1 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 can whole tomatoes
  • 2 medium zucchini -
  • 2 medium summer squash
  • 1 can rinsed kidney beans
  • 50 g chopped, fresh cilantro (or coriander)
  • Salt and pepper to taste
  1. In a large pot saute onions, bell pepper, garlic, and jalapeno in oil over medium high heat for about 5 minutes - stirring often.
  2. Add chili powder, cumin, half of the chopped cilantro, salt and pepper, and continue cooking for another 3 minutes, stirring occasionally.
  3. Add the tomatoes, zucchini, squash, and bring mixture to a simmer.
  4. Simmer for 15 minutes, stirring occasionally.
  5. Add beans, and continue to simmer for another 5 minutes.
  6. Serve the mixture hot. Put remaining cilantro on top.
Main Ingredients: